Name: Sheet Pan Garlic Butter Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 boneless, skinless chicken breasts (or thighs); 1 tbsp olive oil; 1 tsp garlic powder; 1 tsp paprika; ½ tsp salt; ½ tsp black pepper; 4 tbsp butter, melted; 3 garlic cloves, minced; 1 tbsp lemon juice; 1 tsp Italian seasoning; 1 lb baby potatoes, halved; 1½ cups broccoli florets; 1 bunch asparagus, trimmed; 1 tbsp olive oil; ½ tsp salt; ½ tsp black pepper

Description

Sheet Pan Garlic Butter Chicken is the ultimate one-pan chicken dinner—juicy, buttery, and bursting with garlic flavor, surrounded by perfectly roasted vegetables and crispy potatoes. It’s easy, comforting, and on the table in under 45 minutes with minimal cleanup, making it the ideal weeknight lifesaver.

Ingredients

Scale

For the Chicken

2 boneless, skinless chicken breasts (or thighs)
1 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
½ tsp salt
½ tsp black pepper

For the Garlic Butter Sauce

4 tbsp butter, melted
3 garlic cloves, minced
1 tbsp lemon juice
1 tsp Italian seasoning

For the Vegetables

1 lb baby potatoes, halved
1½ cups broccoli florets
1 bunch asparagus, trimmed
1 tbsp olive oil
½ tsp salt
½ tsp black pepper

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Instructions

Preheat the Oven
Preheat to 400°F (200°C). Line a large sheet pan with parchment paper.
Season the Chicken
Pat chicken dry and rub with olive oil, garlic powder, paprika, salt, and pepper.
Make the Garlic Butter Sauce
In a small bowl, whisk together melted butter, garlic, lemon juice, and Italian seasoning.
Start with the Potatoes
Spread halved potatoes on the pan. Drizzle with olive oil, season with salt and pepper, and roast for 15 minutes.
Add Chicken and Veggies
Toss broccoli and asparagus with half the garlic butter sauce. Add them to the sheet pan around the chicken.
Roast
Return the pan to the oven and roast for 20–25 minutes, or until chicken is cooked through (165°F) and potatoes are golden.
Finish with Sauce
In the last 5 minutes, drizzle the remaining garlic butter sauce over everything. Optional: broil for 2–3 minutes for crisp edges.
Rest and Serve
Let chicken rest for 5 minutes before slicing. Serve warm.

Notes

Use chicken thighs for extra juiciness.

Don’t overcrowd the pan—space ensures browning.

Swap in other veggies like carrots, zucchini, or green beans.

Add red pepper flakes to garlic butter for a subtle heat.

Line the pan with parchment or foil for easy cleanup.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Plats
Method: Cuisson au four
Cuisine: American